Chipotle chicken fajitas

by Barry Lewis

Prep time
5 mins
Cook time
30 mins


3 chicken thighs, chopped in strips

1 large onion, chopped

4 sweet bell peppers, de-seeded, sliced

1 garlic clove, chopped

1 tin chopped tomatoes

2tbsp chipotle paste

1 tin of drained black beans

1 avocado, sliced into chunks

½ juice of a lime

Tortillas, Sour cream, coriander, rocket salad to serve

These chipotle chicken thigh fajitas are incredibly simple to make but taste delicious and are super flexible, meaning you can make them your way and personalise it.

Start off by heating the oil in a pan, and placing 3 chicken thighs in to it (in the video I did not chop them and did this after they were cooked, but chop ahead of time if you wish), after a couple of minutes and turning the thighs over add in the onion, peppers and garlic, cook for a good 10-15 minutes until the vegetables are all softened and the chicken thighs are browned – you will need to turn them from time to time during cooking.

Add in the chopped tomatoes, stir and bring to a low simmer. Brush the chicken thigh pieces with the chipotle paste (or just spoon in the pan and stir through) and continue to cook until the mixture has thickened considerably, this will take about 10 more minutes.

Turn off the heat and stir in the drained black beans gently and you are ready to serve up. Warm the tortillas in a microwave for 15 seconds or using the residual heat in the pan (which also soaks up a lot of flavour!) then pile the fajitas up, start with some rocket salad, the filling mix and chicken, some lime juice, chunks of avocado, sour cream and fresh coriander on top, absolutely phenomenal!! I really hope you enjoy this recipe and put your own spin on it, chicken fajitas are one of my most favourite recipes to try and this just works a charm with the thighs being a little more chunky, but of course it would work with chicken breast too. Let us know how you get on!